Dalgona Candy Recipes

DALGONA CANDY

Steps:

• Line a sheet tray with a silicone baking mat and lay down 1 ice pop stick in the center. Set aside.
• Set a 4-ounce ladle over low heat about 2 inches above the flame and add the sugar. Stir with the chopsticks, swirling constantly until the sugar dissolves and turns pale light yellow (it should be fragrant like caramel and resemble diluted honey), about 2 minutes.
• Stir in the baking soda and whisk vigorously for 5 seconds, still working 2 inches above the flame, and remove from the heat. Continue whisking until the baking soda is completely dissolved and the sugar doubles in volume, becomes frothy and turns light caramel color, about 10 seconds.
• Pour the sugar immediately onto the tip of the ice pop stick on the silicone mat, scraping down with a rubber spatula. Keep a nice round shape as you pour as this will ensure the candy is pressed in an even circle. Quickly and lightly press down with hotteok press until the candy is about 3 1/2 inches in diameter, 3 to 5 seconds. As the candy begins to harden, gently lift the hotteok press and immediately stamp with a cookie cutter, making sure not to press all the way through, 5 to 10 seconds. Remove the cookie cutter and let the ppopgi cool until hardened, 2 to 3 minutes. If making more ppopgi, rinse the tools in hot water and dry completely before making the next batch.

DALGONA CANDY (PPOPGI)

Steps:

• The candy sets quickly, so have everything ready: Set the baking soda, a sheet of parchment paper, a small skillet and a 3-inch metal cookie cutter (any shape) on a heatproof work surface next to the stove. Rub a thin sheen of oil on half of the paper.
• Place the sugar in a metal ladle and gently wave over a medium-low flame on a gas stove until the sugar melts all around the edges, 2 to 3 minutes. Slowly and continuously stir the sugar with a wooden or metal chopstick until any lumps have dissolved, 1 to 2 minutes. You want the sugar to melt very slowly and not darken past gold, so move the ladle away from the heat or lower the heat as needed. (If you don't have a ladle, see Tip.)
• Turn off the heat and add the baking soda. Quickly stir until evenly incorporated, then immediately pour onto the ungreased side of the parchment in a round. Fold the oiled side over the round, flatten with the skillet, uncover and press the cookie cutter in the center. Cool completely.